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Sunday, July 5, 2009

My parents were having a little get together to celebrate the 4th of July. They made the BEST beer braised ribs along with my mom's homemade cole slaw. I offered to bring pasta salad, but of course wanted to come up with something new.

I love antipasto - the marinated veggies, meats, and cheeses - so used that as my inspiration for this Antipasto Pasta Salad.

Optional veggies: sliced mushrooms, artichokes (I didn't use these, but if I did, I'd mix them in right before serving so they didn't get too mushy)

The dressing - combine the below ingredients, toss with the pasta salad, and let sit in the fridge for at least 4 hours before serving. Toss everything again before serving, and adjust seasonings, if needed. I added a touch of salt on day 2.

Dressing

1.5 c olive oil

¾ c red wine vinegar

4 tbsp oregano

1 tsp dry mustard

2 tsp black pepper

1 tsp salt

Everyone loved this pasta salad and it was even better today. Hope everyone enjoyed this absolutely beautiful weekend.

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